Description
A delightful and simple dish combining sweet corn and creamy ricotta, perfect for busy weeknights.
Ingredients
Scale
- 300g pasta (spaghetti, linguine, or penne)
- 2 cups sweet corn kernels (fresh or frozen)
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup ricotta cheese
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
- Add the sweet corn and cook for about 5 minutes, stirring occasionally.
- Stir in the ricotta cheese and mix until well combined, adding a little pasta water if needed for creaminess.
- Add the cooked pasta to the skillet and toss to combine. Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil or parsley if desired.
Notes
Use fresh corn when in season for the best flavor. For added richness, consider mixing in grated Parmesan with the ricotta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
Keywords: corn, pasta, ricotta, vegetarian, easy dinner